Spicy Vegetarian Chili

Name: Spicy Vegetarian Chili
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 2 medium carrots, (peeled and thinly sliced); 1 medium onion, (chopped); 1 medium red bell pepper, (seeded and chopped); 1 or 2 large jalapeno peppers, (seeded and minced); One 28-ounce can crushed tomatoes with added puree; 3 cups water; Two 15-ounce cans kidney beans, (rinsed and drained); ½ cup bulgur; 2 tablespoons white wine vinegar; 5 medium garlic cloves, (minced); 2 tablespoons chili powder; 1½ teaspoons ground cumin; 1½ teaspoons ground coriander

This is a great alternative chili recipe!

⏱️ 50 min 🔪 Prep: 15 min 🔥 Cook: 35 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

2 tablespoons olive oil
2 medium carrots, (peeled and thinly sliced)
1 medium onion, (chopped)
1 medium red bell pepper, (seeded and chopped)
1 or 2 large jalapeno peppers, (seeded and minced)
One 28-ounce can crushed tomatoes with added puree
3 cups water
Two 15-ounce cans kidney beans, (rinsed and drained)
½ cup bulgur
2 tablespoons white wine vinegar
5 medium garlic cloves, (minced)
2 tablespoons chili powder
1½ teaspoons ground cumin
1½ teaspoons ground coriander

Steps

Heat the olive oil in heavy large pot over medium-high heat. Add the carrots, onion, red bell pepper and jalapeños and sauté until the onion and carrots are almost tender, about 8 minutes. Add all the remaining ingredients.
Bring to a boil. Reduce the heat to medium-high and cook, uncovered, until the bulgur is tender and the mixture thickens, stirring often, about 20 minutes.
Ladle chili into bowls and serve. You might like to sprinkle a little cheese on top!